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  • 3 cups Organic all-purpose (non-bleached, non-bromated) white flour
  • 3 cups Caputo oo, high protein, finely milled flour (Available in bulk at Whole Foods.)
  • 2 Tablespoons salt
  • 2 Tablespoon Jane's Sourdough Starter
  • 3 cups warm water


Mix 3 cups Organic all-purpose white flour, the Caputo oo flour and salt into a stainless steel bowl; Dissolve 2 Tablespoons Jane's Sourdough Starter into 3 cups warm water, and pour into flour. Stir with large spoon until completely mixed. If it is too dry add a small splash of water; if it is too sloppy, add a little more flour. Rest the dough for 10 minutes.

Cover dough and proof in fridge 24-48 hours.

Dougth after Proofed for 24 hours

  • Remove it from the refrigerator to a warm place, cover it and leave it to rise overnight and all the next day;
  When you are ready to cook,
  • Preheat to 400F with these options: 
    • To make a single large loaf, preheat the oven and the baking stone. At 400F, plop the dough on, score the top with a sharp blade, then bake 55 minutes at 400 degrees.
    • Add dough to a cast iron pot, score the top, cook covered for 30 minutes, then remove cover to brown the top, cooking another 25 minutes;
    • Divide the dough into 2 loaf pans and cook 45-48 minutes.
  • Remove from oven and knock it out of the loaf pan to cool on a rack. Tapping loaf on the bottom should produce a hollow sound indicating it is done.


Bread in Loaf Pan





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